BROCCOLINI AND PROVOLONE GRINDERS WITH HOT PEPPER MAYO
Filled with lightly charred broccolini and gooey provolone, these sandwiches are a delicious and hearty vegetarian meal. A quick homemade mayonnaise gets a double dose of spicy flavor from hot cherry peppers and their brine, which gives these grinders the perfect kick of tangy heat. If you'd like to add meat, I recommend thin slices of salami.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light a grill or preheat a grill pan to high.
- Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
- Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
- Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
- Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.
BBQ BEEF BRISKET SANDWICHES
Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.
Provided by Gary
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
- Cook on Low until beef is tender, about 8 hours.
- Transfer beef to a cutting board; shred into small pieces using 2 forks.
- Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
- Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
Nutrition Facts : Calories 452 calories, Carbohydrate 22 g, Cholesterol 69.9 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.1 g, SaturatedFat 10.5 g, Sodium 2011.2 mg, Sugar 16.3 g
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
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